If you're missing your little ones while they're away at summer camp, send them a little something to show how much you care. Here, Jodi Levine from Martha Stewart Living shares some recipes for yummy treats. Tell us in the comments below, what were your favorite summer camp eats?
Puffed rice trail mix
Roasted peas and pepitas can be found in most health food stores. If you prefer, you can substitute roasted pumpkin seeds for the pepitas.
Makes 5 cups
- 2 cups puffed-rice cereal
- 1 cup roasted peas
- 1 cup roasted pepitas
- 1/2 cup sesame sticks
- 1/2 cup toasted shredded coconut (sweetened)
- 2 tablespoons unsalted butter
- 2 tablespoons light-brown sugar
- 1 tablespoon ground ginger
- 1/4 teaspoon salt
Preheat oven to 250 degrees with rack in center. Place puffed rice, peas, pepitas, sesame sticks, and coconut in a large bowl.
In a small saucepan, melt butter over medium heat. Add brown sugar and ginger; heat until sugar has melted. Pour over puffed-rice mixture. Season with salt; toss well with a wooden spoon to coat evenly.
Spread on a rimmed baking sheet, and bake 30 minutes. Remove from oven; let cool completely.
- 4 cups berries or chopped stone fruit
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
Puree berries or chopped stone fruit, sugar, and lemon juice. Cook in a saucepan over medium heat until thick, 30 to 35 minutes. Strain through a fine sieve onto a baking sheet lined with a nonstick baking mat; tilt to distribute. (Use a pan that isn't warped to prevent pooling.) Bake at 170 degrees until dehydrated, 2 1/2 to 3 hours. Let cool for 10 minutes. Cut into eight 4 1/2-by-5 1/2-inch rectangles. Roll in parchment. store at room temperature for up to 1 month -- or 2 seconds, depending on your kids' appetites.
Makes 3 to 4 tablespoons seasoning
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, (optional)
Place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage. Season popcorn to taste.
Get more recipes from Martha Stewart Living.